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Easy Gluten-Free Sugar Cookies

Gluten-free sugar cookies are either so soft you wonder if someone actually baked the cookie or they are so hard you feel like you chewing stale crackers. Neither are the mouthfeel you want when biting into a cookie.

Honestly, I almost gave up on cookies. I mean how hard is it to find a cookie that isn’t hard as a rock or mushy like a banana?

When it comes to cookies, you want, no you need better than that. You want the edges to be crisp but not crumbly and the center to be soft but not gooey. A mouth-feel that has proven to be hard to achieve when it comes to gluten-free cookies.

However not to fear, I have developed a gluten-free sugar cookie recipe that is both crispy on the outside but soft on the inside without compromising the flavor (yeah I know, just when you thought it wasn’t possible, here I am with this beautiful gift of a recipe).

Not to mention this recipe is easy. The only thing that is hard about making these cookies is waiting for the dough to sit in the fridge (the anticipation really gets to you while you wait).

Comment below your favorite kind of cookie!

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5 from 5 votes

Easy Gluten-Free Sugar Cookies

Prep Time15

Cook Time15

Total Time1

Course: dessert, Holidays, Snacks

Cuisine: Gluten-Free

Servings: 12 cookies

Ingredients

3/4 cup sugar
1/2 cup butter (room temperature)
2 large eggs
1 tsp vanilla
2 cup all-purpose gluten-free flour (I used a blend from Namaste Foods)
1 tsp baking powder

Instructions

Preheat the oven to 350 degrees fahrenheit
In a medium-sized bowl, cream together the sugar and butter
Once well creamed, beat in the egg and vanilla
Once well combined, slowly add and mix in the all purpose flour and baking powder until a dough forms
Wrap sugar cookie dough in plastic wrap and let sit in the fridge for 15-30 minutes until firm
Once firm, portion out 1 tbsp sized cookies onto the cookie tray (make sure you flatten them into cookies) Alternatively, you can roll out the dough and shape the cookies with cookie cutters
Bake the tray of cookies for 10-15 minutes until the edges look slightly crispy and the middle is still soft (the edge may or may not be slightly brown)
Let cookies cool before enjoying or frosting

Notes

If you choose to for-go letting the cookie dough sit in the fridge for 30 minutes, know that the texture will be impacted. Letting the dough sit in the fridge is vital for the texture to come out just right.

Not to mention, if you do chill your cookie dough, it will make it so much easier to use cookie cutters on the sugar cookies!

To make the cookies dairy-free, coconut oil can be successfully substituted

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